Broccoli Rice Filo Pie
Turning boring leftover plain rice into something as fancy as this will give you something to brag about over the dinner table! Let your leftover ingredients sit snuggly inside the filo pastry layers and watch the cooking process do the magic.
Ingredients 9
1 onion, small, diced
1 broccoli, small
2 eggs
1 cup shredded cheese
2 cups leftover cooked rice
Handful mint leaves
Handful oregano leaves
8 sheets filo pastry
extra virgin olive oil, for cooking and brushing the pastry
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Method 5
Cook in a frying pan over low heat for about 10 minutes with some olive oil and a dash of water until it caramelises.
Preheat oven to 180ºC. Cut the into florets and dice the stalk into little cubes. Place in a microwavable bowl, cover with microwave-safe lid and cook on high for about 3 minutes, just enough for the broccoli to soften. Put aside to cool.
In a big mixing bowl, whisk the then add , , , chopped herbs, caramelised onion and salt and pepper to taste. Set mixture aside.
Brush a 20-centimetre cake tin or deep oven-safe dish with olive oil, then lightly brush 4 sheets of with extra virgin olive oil and gently place them on top of each other in the tin, overlapping to create an uneven excess that hangs over the sides. Place rice mixture onto layered pastry.
Brush the rest of the with olive oil and layer on top to create a lid for your pie. Scrunch up excess pastry overhanging the tin so it sits roughly on top. Brush with olive oil and cook in the oven for about 35 minutes until golden.
